Keto Buttermilk Pancakes and Pancake Cupcakes | Keto Breakfast Recipes | Keto Recipe
Welcome to keto meals and recipes dot com. Today, I’m going to show you how to make these amazing fluffy keto buttermilk pancakes and
Pancake cupcakes. The cupcake version is especially useful for your busy on-the-go
breakfast. These two versions, as with all of my recipes, are
Keto, sugar-free and gluten-free.
The macronutrient ratio shown is for the basic buttermilk pancake recipe and does not include your chosen added toppings.
The total macronutrient ratio is three point one to one, with four point seven grams of total carbs three point five grams of dietary
fiber and only one point two grams of net carbs per serving. Now
let’s begin. The first step is to make the buttercream, that is, if you can’t find
buttercream in your local store. To make buttercream, take a cup of heavy whipping cream
to which you add one tablespoon of apple cider vinegar or lemon juice.
Stir well for about 60 seconds and then set aside as you make the batter.
Next, we’re going to separate six eggs: the whites into one bowl
and the yolks go into the second bowl. Place a sieve over the bowl with the egg yolks and into it pour the almond flour,
whey protein isolate – you can use either the unflavored or french vanilla, whichever you prefer.
Or, if you don’t want to use whey protein isolate, you can substitute that with coconut flour. Add oat fiber,
sweetener. Pass the dry ingredients through a sieve and stir well to combine. Add the melted butter.
Stir to combine all the ingredients. After stirring well then add the prepared buttermilk and
stir again until the batter mixture is smooth and lump free. Then set the batter aside while you prepare the egg whites.
To your bowl with the egg whites, add the lemon juice and whisk until stiff peak stage.
Then take one or two cups of this whisked egg white and add it to the egg
yolk mixture and combine
well. This step will lighten the batter making it easier to fold the egg whites, without
deflating them, into the much heavier egg
yolk batter. Then combine the egg batter and egg whites,
folding gently, and do not over-fold because that will burst the air bubbles in the whipped egg whites.
Then add the rest of the batter and fold into the whites. Now that you have made your batter, the first version
we’re going to make is the American classic buttercream pancake.
Place your nonstick frying pan or crepe pan on the stove-top set on medium heat. Lightly grease with butter.
It’s the butter that will give the pancakes that wonderful golden color.
Then, depending on what size pancake you want to make, either pour one full cup of batter into the center of the pan
or, if you prefer, two half cups
for smaller pancakes. Because this batter is quite fluffy you may want to cover your pan with the lid.
This will keep the heat in, which will allow the middle to be cooked better.
After a couple minutes,
check the pancake. As with gluten pancakes, you want the edges to look done and for bubbles to be forming on the surface. Then using
a wide spatula, slide the entire pancake onto the spatula and, not to have my batter splatter as I flip it,
what I find works best for me is if I lift the pan over the spatula
and then just gently flip so the uncooked side is on the pan surface.
Then place the pan back on the stove-top and cook until the bottom is also done.
Remove your pancake from the heat and repeat for as many pancakes as you want to make. If you only want to make a few
pancakes, you can use the rest of the batter to make cupcakes. I
like making these pancake cupcakes as my breakfast-to-go recipe because I can make a dozen quite easily.
And they’re a wonderful prep-ahead or take-with-you on
those super busy mornings or when you’re just not hungry first thing in the morning,
and you want to eat a little later on. To make cupcakes, I used half of the batter,
which made six cupcake pancakes, when I made the first batch of classic American
pancakes. Other times, I just make a full batch of batter, and that’ll give me 12 complete cupcake pancakes.
To make the cupcakes, preheat your oven to
175 degrees Celsius or
350 degrees Fahrenheit
Sometimes I also use my silicone cupcake form. If you’re using the complete form remember to place the cookie sheet underneath
before you add the batter. Now
pour enough of the batter into each cupcake cavity so that it just reaches the rim area, if you’re planning to add a topping, or
a bit over the rim if you’re making them plain. Because I like variety, I top three cupcakes with
raspberries, three with blueberries,
three with thin wedges of strawberries, and three with chunks of 90% Lindt chocolate.
I will post the macro chart for each version in my blog.
So you can decide which toppings you want to use, or if you prefer
have the cupcake pancakes naked. To bake,
place the pan into the middle position of your oven and set the timer for 20 minutes. After the first 20 minutes of baking,
check your cupcakes by inserting a toothpick into the center of one of the cupcakes. If the toothpick does not come out clean
set the timer for five more minutes.
When the cupcakes are done take them out of the oven and place them on the countertop or cooling rack to
cool a bit. You can enjoy these
pancake cupcakes right away and just use a little bit of maple flavored butter syrup. To make the syrup
you simply melt the unsalted butter. While the butter is still warm, add the maple extract and sweetener.
Stir well and pour over your pancakes or place the cupcake pancakes on a platter and refrigerate overnight.
I prefer to leave mine in the refrigerator
overnight because it brings out the subtle flavor in these cupcakes and for some reason they just taste better if
I hope these tasty buttermilk pancakes and the cupcake pancakes will make your morning easier and less stressful. Enjoy!
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See you next time. For your convenience,
I have added the link for the silicone muffin inserts and cupcake forms
Which I use, as well as the link to the printable recipe, all of which are in the description below.